生菜保存时间与亚硝酸根含量的关系

Relationship between Preservation Time of Lettuce and Its Nitrite Content

[目的]探明生菜保存时间与亚硝酸根含量的关系。[方法]分别以新鲜和煮熟生菜为材料,采用分光光度法研究不同保存时间生菜的亚硝酸根含量(新鲜生菜每6h测1次,煮熟生菜每3h测1次)。[结果]在试验周期内,新鲜和煮熟生菜的存放时间越长,其亚硝酸根离子浓度越大,且新鲜生菜中亚硝酸根离子浓度较煮熟生菜中亚硝酸根离子浓度增加的快。[结论]无论是新鲜生菜还是煮熟生菜,均应减少其存放时间。

[ Objective] The aim was to prove the relationship between preservation time of lettuce and its nitrite contentt. [ Method] With fresh and boiled lettuce as the material, the nitrite content in it was detected by speetrophotometry （fresh lettuce was detected every 6 h and boiled lettuce was detected ever） 3 h）. [ Result] In test period, the longer the preservation time of fresh lettuce and boiled lettuce was the higher the nitrite conch, was, and the increasing speed of nitrite conch, in fresh lettuce was faster than that in boiled lettuce. [ Conclusion] Whether it was fresh lettuce or boiled lettuce, its preservation time should be decreased.